How To Make Seafood Risotto
This seafood risotto is packed with a combo of shrimp, mussels, and scallops. Whip up a filling serving in just under an hour!
- Put the seafood stock in a saucepan and bring to a low simmer. Keep warm.
- Melt 2 tablespoons of butter in a large saucepan or sauté pan over medium heat. Add the shallots and cook for about 4 to 5 minutes, or until they are softened.
- Add the rice and garlic to the shallots and cook, stirring, for 1 minute.
- Add the wine and continue to cook, stirring, until it is almost completely absorbed.
Add about 1 cup of the seafood stock and continue to cook, stirring constantly, until it is nearly absorbed.
Continue adding stock, about ½ cup or ladleful at a time, stirring constantly until each addition is nearly absorbed. When the rice is al dente and creamy, taste and then add the lemon zest and season with salt and pepper, as needed.
Add the scallops and shrimp to the rice mixture. Continue to cook for about 5 minutes, or until the seafood is cooked.
Add the cooked mussels, Parmesan cheese, the remaining butter, and parsley. Cook, stirring, until hot.
Serve with a garnish of chopped chives or fresh chopped parsley and extra Parmesan cheese, if desired. Enjoy!
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